Simple, earthy, rustic lux in a bowl • Black beluga lentils • large Paris mushrooms • fennel sweated in ghee with thyme and soya cream • a little salt and pepper • all mixed together with a handful of fresh chopped parsley AND a carrot, walnut and lemon puree - the sharp side dish to cut through the fat as they say, or the yin and yang of a balanced bowl.

CREAMY MUSHROOM & BELUGA LENTILS

INGREDIENTS
Serves 2

1 Cup Beluga Lentils
6 Large Paris Mushrooms or field Mushrooms
3/4 Cup Chopped fresh parsley
150ml Soya Cream
1 Tsp vegetable bouillon
2 Tbsp Ghee
Salt & pepper to taste

PREPARATION
Soak lentils over night, drain and place in a pan and bring to the boil, turn the heat down to simmer for 10-15 minutes.
Cut mushrooms into thick slices and place in a pan with ghee and bouillon. Place lid on and sweat until soft, then add in soya cream and chopped parsley.
Drain the lentils, mix all ingredients together, season as you like.

CARROT AND WALNUT PURÉE

INGREDIENTS
Serves Four
4 Carrots
1 Cup halved walnuts
1 Large Garlic Clove
4 tbsp Olive Oil
1/2 lemon juiced
1/4 tsp Salt and a little Pepper

Preparation
Peel and cut carrots into chunks, then steam them for 10 - 15mins or till soft. Once cooked rinse in cold water, place into a blender and add other ingredients. You may need to add a little more oil to make a smooth blended puree.